Spanish seafood filling (for pie crust-style pastry)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached flour |
| ½ | teaspoon | Salt |
| 1 | cup | Lard (or shortening) |
| 4 | tablespoons | Olive oil |
| 2 | Onions, finely chopped | |
| 2 | Cloves garlic, minced | |
| 1 | Green Bell pepper, finely chopped | |
| 1 | Red pepper, finely chopped | |
| 1 | Bay leaf | |
| 2 | Tomatoes, skinned, seeded and finely chopped | |
| ¾ | cup | Cold water |
| 1 | tablespoon | Lemon juice or vinegar |
| 2 | Egg yolks | |
| ½ | pounds | Tiny bay scallops |
| ½ | pounds | Medium shrimp, shelled and chopped |
| 2 | tablespoons | Minced anchovy |
| 2 | tablespoons | Minced parsley |
| ¼ | teaspoon | Finely minced lemon zest |
| Salt and freshly ground pepper | ||
Directions
PASTRY
FILLING
Filling: Saute onion in olive oil until wilted. Add garlic, green and red peppers and bay leaf. Continue cooking until peppers are very soft. Stir in tomatoes and cook until slightly thickened.
Add scallops and shrimp and cook for 2 to 3 minutes, or until opaque.
Stir in anchovy, parsley and lemon zest. Salt and pepper to taste.
Fill as directed for Empanadillas with Cuban Picadillo.
Pastry: Combine flour and salt. Cut in lard (or shortening). Combine water with lemon juice (or vinegar) and yolks and mix well. Add to flour and, with your hands, form into a ball and chill for 30 minutes. Cut ball in half and roll into large thin 16 x 20-inch rectangle. Cut into 4 x 4 inch squares and chill until filling is ready.
Assembly: Place 2 to 3 tablespoons of filling in pastry squares.
Fold over and seal. Trim any excess pastry but keep triangle shape.
Mix egg and milk (or cream or water) for an egg wash and brush it onto the turnovers. Place on greased cookie sheets.
Bake in preheated 375F oven for 15 minutes until golden. Serve warm or at room temperature.
Makes approximately 4 pastries.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1002.